Shrimp cakes

This week, marketing, the prawns are expensive.  The reason could be the Hari Raya season.  

So I only bought a little.  

I used some to make this Shrimp cake.

Findings: I did not use nori sheet as I realised I have none at home after preparing the fillings.  So I substitute it with day old bread instead.

Source

What you need:

300g shrimp meat

80g carrot, diced finely

80g corn kernels

20g green spring onion

10g potato starch

1 bag of dashi stock

½ tsp salt

Day old bread, cut into 4

Method:

Mix all the ingredients very well.  The paste should not fall from the knife.

Spread the shrimp paste onto the bread.

Heat up the oil.

Shrimp paste facing down, fry till the shrimp paste turns pink. Flip and fry the nori side.  Flip again to cook the shrimp side, and flip again on the nori side.  Approx 45 sec.

Remove and drain.

Enjoy!

Fish tail Curry

Went to the wet market and got this beautiful fishtail.  I am bad at eating fish as I had a bad accident before.  So now kind of develop a phobia with fish bones.

We love fish head curry but seriously it has not much meat for that kind of pricing these days.  Only half the head is served unlike before.

Anyway, decided to replace the head with the tail instead.  Turned out this Fish Tail Curry is equally yummy, a pity I had forgotten to get okra to go with it and the trip to the supermarket was horrendously crowded so we skipped it.

Enjoy!

Banh Bot Loc La

During my last trip to Hanoi, our friends brought us to this interesting restaurant that served many of the street food available in Vietnam.   It was an eye-opener for me.   One of the items that I love was this Bánh bột lọc la.  This little dumpling originated from Hue and once upon a time, was served to the Emperor.

Even though I visited Vietnam quite a few times but I have never dared to eat street food because I have a very weak stomach.  So that restaurant was really good for me because it is clean with good hygiene and I get to enjoy different items around Vietnam.

Source

Caramelized Shrimp and pork

What you need:

Yield: 25 pcs

150g pork belly

400g shrimps

1 green onion, white portion

½ tbsp oil

½ tbsp minced garlic

1½ tbsp sugar

1½ tbsp fish sauce

½ tbsp oyster sauce

Salt and pepper to taste

3 banana leaves, cut into 5" 

Method:

Slice the pork belly into thin slices.

Minced green onion finely.

Season pork with salt, minced spring onion, and pepper.  Mix well and set aside.

Trim the prawns with salt and pepper for 10 mins.

Heat one tbsp of oil and saute garlic until fragrant and add in pork until cooked.

Add in the shrimp and mix well.  

Add in sugar and stir well.

Add in fish sauce and mix well.  Simmer on med heat until sauce is completely dried up.

Add in oyster sauce and stir well.

Banana Leaves, 5” pieces width.  Also, tear some smaller pieces as strings.

Blanch the banana leaves.  Wipe dry.

Tapioca paste

What you need:

1 cups tapioca starch

½ + ¼ cup water

¼ tsp salt

1 tsp oil

Method:

Mix well all the ingredients.

On med-high heat, cook over the stove until the mixture is a little thick.  Keep stirring.  Lower to med and keep whisking until the mixture semi-thickens.  Remove from heat and continue to stir.

Brush the banana leaves with oil.

Put a tbsp of tapioca paste and spread it in the center of the leave.

Place shrimp and pork on it and cover with another tsp of the paste.

Fold lengthwise edges together and fold flat.  Tuck both short ends under.  Group into 2s and tie it with a banana string.

Steam on high for 20 – 25 mins.

Serve with dipping sauce (fish sauce with chopped chili)

Enjoy!

Assam Pedas Melaka

I can't even recall when was the last time I purchase Batang Fish.  What I had in mind as an Assam Fish and so we settle for Assam Pedas Melaka since I have cabbage in the fridge.

Learnings: I did a combination of chilli padi, fresh chilli and dried chilli.

What you need:

1 tbsp coriander

½ tsp cumin seeds

½ tsp fennel seeds

1 thumb-sized fresh turmeric

1 tbsp belachan

25 dried chillies, de-seed, and soak in water until soft

3 cloves garlic

1 thumb-sized ginger

1 small onion

1kg Batang fish

¼ sized med cabbage

10 tbsp oil

6 tamarind slices

3 cups water

Salt and sugar to taste

Method:

Roast coriander, cumin, and fennel in a dry pan until fragrant.

Grind, coriander, cumin, fennel, turmeric, chillies, belachan, garlic, ginger, and onion.  (follow this sequence) until fine.

Heat oil and add spices and fry until fragrant.  

Add salt, tamarind rind, water.  Stir well.

Add in fish and mix well.  Cover and bring to a boil.  

Add in cabbage slices and cook until soft.  

Serve with jasmine rice.

Enjoy!

Salt Baked Fish

My son ate this Baked Salt Baked Fish in BKK and liked it so he requested it a few weeks ago but due to an error, this request had to wait till now.    

This is my first attempt, and despite it being such an easy recipe but I had some blunders along the way.  First I did not know where to get the coarse salt as the supermarket near my house does not carry them.  Next, I had the fish descale.  Thirdly, not too sure it is the right coarse salt as mine doesn't seem to brown even after 30 mins.  Is there a different kind of coarse salt?    

Overall, glad it passed the taste and texture test but I need to work on the presentation aspect.

Now that I know where to buy this coarse salt, getting this dish on the table will be easier.  Already had in mind my next recipe will be one that my late grandma cooked for us.  I know I won't be able to replicate her as her recipe went with her to heaven.

Learning: I need to make sure my fish is fully drained after I clean the guts and trim it.  Might have to grind the salt a little finer so that I can form the mound.  

Also while removing the crust, the salt scattered all over.  My crust seems not hard enough.  Also, my son commented that the one he ate had a thinner crust.  

Will try again because the taste and texture are good.

What you need:

Serve: 4 pax

2 pcs seabass with scales, remove guts and gills

20 tbsp coarse sea salt

2 egg whites

8 slices of ginger

4 stalks lemongrass, bruised

Method:

Preheat oven to 180℃.  Lined a baking pan with parchment paper.  

Wash and pat dry the fish.

Stuff lemongrass and ginger into the gut area.

Mix salt with egg white to form a paste.  

Spread a layer of salt on the baking pan.  Place the fish on it and spread the salt paste all over the fish, pressing the paste onto the fish and ensuring that it is sealed well with the salt paste.

Put into the oven and bake for 30 mins.  (mine took 45 mins)

Let the fish rest for 5 mins before removing the crust.

Serve.

Enjoy!

Pomfret with sweet radish

I hardly buy whole fish because I am afraid of the bone and also I don't really like to degut the fish.  Couldn't resist a good deal when I was doing marketing.

So here is Pomfret with sweet radish.  Totally love this dish.

What you need:

Pomfret

one packet of sweet radish (get from wet market), rinsed with water

1 chilli

1 chilli padi

2 tsp of minced garlic

2 stalk of coriander

1/4 cup soya sauce

1/4 cup water

Method:

Degut and clean fish.  Cut a few slit on each side. Drain.

Rub a little salt on the fish.

Heat a wok until real hot and drizzle oil.  

Add in the fish and let it fry until golden on both sides.

In another frying pan, pan fry the radish until dry.

Add oil and fry the garlic until fragrant and then add in the radish.  Be careful it will splatter.

Add in chillies and continue to fry until fragrant.

Add in coriander and mix well.

Remove fish once it is golden, pour the radish topping on it.

In the pot, heat soya sauce with water until boil and cook down the liquid a little.

Pour into the plate that the fish was sitting on.

Serve.

Enjoy!

Fish Head Curry 咖喱鱼头

Saw a vendor selling really fresh and nice fish heads in the market and decided to buy it to try making Fish Head Curry.  During our younger days, we love the fish head curry in Chong Bang market but it was closed down after and we did not know where it moved to.

 

Since I never try cooking Fish Head Curry myself, today I shall try.

Findings:  I never expected putting together this dish was easy.  The only time-consuming was getting all the spices and veggies ready.  

It is a pity I did not get to eat much as I was down with a bad toothache.  After the whole fish head was devoured in two meals,  this shows how big the fish head was!  Unfortunately, the remaining vegetable got to be thrown out as it was not kept in the fridge.

Now I know cooking fish head curry at home is so much worthwhile than eating out whereby it is not meaty and pathetically small.

Definitely will cook this again when I see good size fish head.

What you need:

1 fish head

A)

50g ginger, cut to pieces

1 pc onion, chopped

3 pcs shallots, sliced

9 cloves garlic, sliced

B)

10 tbsp fish curry powder 

5 tbsp chilli powder 

1 tsp turmeric powder

C)

1½ star anise 

Dash of Cinnamon 

5 pcs clove 

5 pcs Cardamom 

½ tsp Cumin Seeds 

½ Bowl Cooking Oil

 

1½ pcs Tomato 

*5 tbsp Water 

2 branches Curry Leaves 

*6 tbsp water

*1 liter Water

Eggplant 

Lady Finger 

1 tsp Salt 

3 pcs Tamarind Skin 

200ml coconut milk

Garnish : Red Chilli

Method:

Grind the ingredient A.

In a wok, add oil and on low heat, fry Ingredient A until fragrant. 

Add in ingredient B and C and fry until fragrant.  

Add in the tomato and roughly cut it into the paste.

Add in the 5 tbsp water to mix well.

Add in another 6 tbsp water and curry leaves.  Mix well.

Add in 1 litre water and the vegetable and let it boil until soft.

Add in fish head, tamarind and salt.  Cook for 15 mins or until fish head is almost cook.

Stir in the coconut milk and chilli and stir until coconut milk is fully incorporated.

Turn off heat and serve with jasmine rice.

Enjoy!

Salmon Wellington

I have beef, I have seafood in the fridge but I lack the mood for this Christmas.  Partly the energy has been low and usually we have my parents and friends for Christmas eve and Christmas day.   With no gathering, I was too lazy even to put up the tree and because of the crowd, all the Christmas shopping are done online.  

At the very last moment, I sum up my energy and will myself into the kitchen.

Prepared the fish since my dad don't fancy beef.   Rush out to buy the puff pastry and got my hubby to do the supermarket round.

Tada..... a Salmon Wellington!  Am glad that everyone likes it.  It is not only easy but yummy too.  After doing it, I think this works even as a quick meal.  

What you need:

3 pcs Salmon (choose the meatiest portion) 

1 bag Baby Spinach

100g cream cheese, room temp

white wine

Salt

Pepper

1 medium onion

6 cloves garlic

50g green peas

Store bought puff pastry

1 egg, beaten

Method:

Extract the bones from the salmon, pat dry.  

Sprinkle some salt and pepper.  Rub the fish.

In a hot pan, add a little oil, sautee the onions until soft.

Add in garlic and sautee until fragrant.  Not brown.

Add in cream cheese and cook until softened.

Splash some white wine.

Add in baby spinach and green peas and cook until lightly softened.

Season with salt and pepper.  Set aside to cool.

Lay the puff pastry, place the salmon in the middle.

Place the spinach fillings on top of the fish.

Brush the egg round the fish and all corners of the puff pastry.

Fold the top down and the bottom overlapping the top fold.  Make sure you pat down to seal the ends.

Using a rolling pin, roll the two ends thin and flip up to seal.

Turn it down when placing on the baking tray so that all the ends are at the bottom.

Egg wash the top and slit some design.

Bake at 180 deg for 20 mins or until it turns golden brown.

Serve hot.

Blessed Christmas to all and thanks for supporting my IG, FB and blog.

Prawns sambal with potatoes

I saw this interesting recipe in a book that I owned and I thought it is a good idea.  At least for a change, instead of just prawn sambal, adding potatoes seems good too as my girl and I enjoy eating the potatoes in the curry.  It is always the first to finish fast.

I did some modification as I do not have some of the ingredients on hand.  From now on, I have can bring this Prawns Sambal with potatoes to a party.  It is so easy to prepare.

Learning experience:

The taste is superb, though I did not add any dried shrimp, the dish tasted like it does.  I used both types of potatoes, the russet and the holland and I find the holland ones are better.

What you need:

2 dried chilli, soak and deseed and cut into 4s

8 chilli padi, deseed

6 garlic, skinned
8 shallot, skinned

10g belachan

30g cooking oil

65g coconut milk

6 small piece of lime leaves, centre stem removed and sliced finely
400g potatoes, skinned, and cut into chunks
370g prawns, de-shell and deveined

1 med onion, cut into chunks
4 pcs of tamarind slice

Season with salt (optional)

Method:

In a blender, add in chilli (soaked), chilli padi, garlic, shallot, belachan and cooking oil.  Blend to a paste.  Remove.

Heat wok with a little oil and add in the paste.  Fry until fragrant.

Add in coconut milk, potatoes, lime leaves and tamarind slices and bring to a boil, lower heat let it simmer until potato is soft.

Add in prawns and onion and cook until prawn is cooked.

Remove and serve with jasmine rice.

Enjoy!

Chả Cá (Fish with dill and spring onion)

15 years ago, I was in Hanoi and it was a anxious 3 weeks stay there and I didn't get to see much of Hanoi back then.  During my recent trip to Hanoi, I totally enjoyed the stay as I get to move around freely and sample many food there.  

Our friend brought us to this restaurant that served only Chả Cá.  The restaurant was jam packed with patrons and the service is really good.  Hubby has been there many times but this was my first and I totally love this dish.  

It was so simple and yet taste delicious.  My first attempt, I bought a pot of dill specially for it and it lacks the herbs flavour because I added too little.

Then I stumbled into dill again when I went to a supermarket in Little India and I saw a big packet of it.  Immediately bought it, intending to reattempt this Chả Cá again.  

I am glad that I did it for this time round, the flavour is definitely much better than my first attempt.  It is so delicious and simple to put together.

Findings: Though I don't know what type of fish is served there but I think Batang fish that is easily available here is good enough.  

Also I should have brown the fish a little before packing it with the dill and spring onion.  

Nevertheless, it is still delicious and I did not over cook it.

What you need:

500g fish fillet (do not use salmon or cod as the taste will be too strong)
3 slices of ginger
2 tbsp of vietnamese fish sauce
1 tsp pepper
100g spring onion (50g + 50g)
200g dill

Method:

Marinate the fish fillet with fish sauce and pepper.  Let it sit chilled for at least 1 hour.

Heat wok with a little oil, and add gingers and spring onions (50g). Stir fry until fragrant.

Add in fish slices and cook both sides until white.  If you want, you can remove the herbs before browning the fish a little.

Add in the dill and stir fry until evenly mixed.

Season with pepper or fish sauce (to taste).

Serve hot.

Crispy Prawn Fritters 香脆炸虾 (3)

Today I am trying yet another recipe for Crispy Prawn Fritters 香脆炸虾 (3). 

I wanted to achieve like those in the restaurant that is crispy and yet maintain that puffiness.

This time, I went for Victoria Bake's recipe. 

Findings: The batter puffed beautifully.  I like the texture as it is light and crispy.

What you need:

1kg prawns (remove shell and devein with tail intact)

2 tsp salt

4 tsp sesame oil

2 tsp white pepper

200g self raising flour

30g rice flour

1 tsp salt

2 tbsp oil

40g egg white (20g + 20g)

Method:

Season prawn with salt, sesame oil, 20g egg white and pepper and let it chill for 2 hours.

Mix self raising flour, rice flour, salt together. 

Slowly add in water and mix to a thick batter.

Blend in the oil.

Slightly beat the egg white and add 20g to the batter.  Mix well.

Heat oil and dip prawn into batter, deep fry immediately.

When it is golden, remove and drain.

Serve.

Note: You can see a detailed pictorial Vic's blog



Cheers!

Umi Budo with crabmeat in clear broth

I still have some green caviar sponsored by mealbelly.com.  Never have I expect that tiny pack can blossom to so much.

Come to think about it, this green caviar has so many names to it.  It is also known as sea grapes, umi budo (Japanese) and Guso (Filipino - Cebu) and etc.

This time I have Umi Budo with crabmeat in clear broth.  The broth was because I wanted to extract as much flavour from the crab that I have, thus no wastage.

What you need:

1 crab, steam and extract meat (keep shells)

Capsicum, seed removed

Tomato, seed removed

Shiitake mushroom, soak

Egg tofu, cut into disk

Green Caviar (Umi Budo)

Method:

Hydrate green caviar as per instruction and soak it in iced salt water.

Place egg tofu into microwave and set at 1min.  Set aside to cool

Steam crab and extract meat.  Season with sesame oil and set aside.

In a pot, combine ½ cup of water with crab shell and shells and bring to a boil.  Sieve

Add in diced mushroom and bring to boil.  Season with salt.  Keep broth aside.

Diced capsicum and tomato into fine cubes

Place tofu on a shallow serving cup. 

Sprinkle capsicum and tomato onto tofu.

Add crabmeat and pour in broth.

Add in umi budo generously.

Serve.


See you next month!

Crab meat with green caviar appetizer

I might have eaten green caviar aka sea grapes before in a sushi bar but I have never known it is a seaweed!

It has an interesting texture as when you bite into it, it releases a burst of saltiness but it has none of the oily feel as to the real caviar though.  The taste is light and salty.

I am participating in a contest that was sponsored by mealbelly.com.  This contest indeed widen up my world.

As for this dish, I thought it might go well with seafood as both are from the sea.  Thus I came up with Crabmeat with caviar as an appetizer.

Findings: Initially I had a thick chunk of cucumber but but the feedback from family was that a thinner piece of cucumber will be less powering and allow the sea grapes to bring out the texture instead.

Also need to go light handed on the black pepper and be more generous on the sea grapes.

Overall, an interesting experience.

What you need:

Crab meat
Cucumber
Tomato
Green caviar

Sesame oil
Black pepper

Method:

Hydrate green caviar as per instruction.

Peel skin of cucumber and cut into think disk. Remove core.

Cut the round part of the tomato and remove seeds.

Steam crab and extract meat

Season crab meat with sesame oil and black pepper.

Place cucumber onto serving dish, and add on the tomato.

Top off with caviar generously.

Serve cold

Long John Silver Copycat

When I was young, I love going to Long John Silver much more than Mac.  It is that crispy texture that I love.  Also found the taste unique.  

After that, I found the quality of the fish as well as the prawns dropped.  The serving quantity also became pathetic.  

Today, I suddenly craved for that and since I needed to clear off the chicken and some fish in my fridge, I shall cook Long John Silver Chicken and Fish Copycat for dinner.

I guess I have enough of fried food for now.  

What you need:

500g chicken breast, cut into thick strip
1 tsp salt
2 tsp garlic
½ tsp pepper

400g fish fillet, cut into block
1 tsp salt
½ tsp pepper

Batter

200g plain flour
4 tbsp cornstarch
½ tsp baking soda
½ tsp baking powder
3 tsp salt
2 tsp pepper
¾ tsp onion powder
¾ tsp garlic powder
330ml water

Method:

Marinate meat according to the above seasoning.  Let it chill for 1 - 2 hours.

Mix all dry ingredients in a bowl.

Add water slowly and stir until batter formed.  If you prefer lighter texture, add a little more water.

Heat oil. (when you put your chopstick in the middle, bubble forms and that shows oil is ready)  

Dip fish or chicken in batter to coat completely.

Deep fry until golden brown on both sides.

Drain off oil.

Serve.

Note: the remaining batter, you can drizzle into oil to form crumbs.

Enjoy!

Crispy Prawn Fritter 香脆炸虾 (2)

My mom used to fry Crispy Prawn Fritter 香脆炸虾 often but I hardly prepare this dish for my family.  Partly because I always get splattered with oil when deep frying.

Since I was missing this dish so today I will cook some for the family.

What you need:

500g prawns (remove shell and devein with tail intact)

1 tsp salt
2 tsp sesame oil
1 tsp white pepper

150g self raising flour
1 tbsp wheat starch flour 淀面粉
1 tsp salt
½ tsp white pepper
7 tbsp oil
1 tsp sesame oil
40g egg white
150g water (to add slowly)

Method:

Marinate prawns and chill it for 4 hours.

Combine all ingredients except water.

Slowly add in the water, stirring to form a semi thick paste.

Heat oil.

Dip prawns into the batter and deep fry immediately.

Drain and serve.

Spicy Dried Shrimp Sambal (Hae Bee Hiam)

Remember the Dried Shrimp Cookies that I baked during the Lunar New Year?  I was supposed to upload the Spicy Dried Shrimp Sambal (Hae Bee Hiam) but I never gotten a chance to do it and here is another batch.

I love Spicy Dried Shrimp Sambal.  It goes well with so many things.  Through Dreamer's Loft's trial, she came up with this recipe and was kind enough to share.

I have paired this with porridge, fried rice, eggs etc.... this especially good when your taste bud just needed some fire up especially after illness.  

Now I am thinking of dried shrimp rolls.  Will I have the energy, we shall see?

What you need:
yield about 615g

300g Dried shrimp, rinsed and drained

Tamarind water

50g Tamarind pulp

80ml Water

Rempah spice paste

¾ tsp Belachan, slightly toasted

30 cloves Garlic

15 Shallots

15 Small red chilli (discard seeds if prefer less spicy)

3 stalks Lemongrass, inner tender sections, last 8cm

3 Candlenut

¾ tbsp Ground tumeric

3 Kaffir lime leaves, cut into tiny pieces

160ml Cooking oil

80 Gula Melaka, shaved

Method:

Grind the dried shrimp using a food processor or electric chopper till partly chunky and partly flossy. Then pan-fry (without oil) for a few mins until aromatic. Set aside.

Add water to the tamarind pulp, rub the pulp to extract more flavour. Then strain to get tamarind water (squeeze pulp to get as much juice as possible). Set aside.

Using food processor or electric chopper, grind the garlic, shallots, chilli, lemongrass, candlenut and belachan until they turn into a paste.

Add ground tumeric and kaffir lime leaves, mix till well-blended.

Add cooking oil in a large wok over medium low heat. Once oil is heated, add the rempah paste, fry and stir constantly, until rempah changes colour, from orange to reddish and aroma from raw to fragrant.

Add the tamarind water, mix well. Then add the dried shrimp and gula melaka. Stir and cook till gula melaka is melted. The hae bee hiam remains quite moist.

Cool the hae bee hiam completely before storing in containers, for up to 3 weeks in fridge or up to 2 months in freezer.

Cheers!

Crispy prawn fritters 香脆炸虾 (1)

When we were young, one of our favourite was this Crispy Fried Prawn Fritters 香脆炸虾.  My mom does it really well but now she is so old, she can't recall how she done it in the past.

Thus when I saw a member posted this recipe, I was eager to make for my family. 

I hardly deep fried food these days as my kids are always on a diet due to competition.

Since now competition days are still many months away, this will be the best time to have it for dinner.

Findings:  I wasn't able to coat the prawns until it puff when deep fried.  I shall reduce the water to 110g next round to make a thicker batter.

Overall, it is crispy and must eat hot.


Source: Singapore Home Cook

What you need:

21 pcs of prawns, deshell and devein
sesame oil
pepper
salt

60g plain flour
25g rice flour
1 tsp baking powder
1 tsp salt
pepper
120g water
1 tbsp hot oil

Method:

Marinate prawns with sesame oil, pepper and salt.  Set aside.

In a bowl, mix plain flour, rice flour, baking powder, salt and pepper together.

Using a whisk, slowly add in water, stir until lumpfree.

Add in the hot oil just before deep frying.  Mix well.

Dip seasoned prawn into the batter.

Immediately lower it into the hot oil.  Deep fried until both sides are golden.

Remove and drain.

Serve.


Enjoy!

Fried Selar with sambal

I don't really take whole small fish as I don't know how to handle the bones.  The situation worsen when I had an accident with a bone lodged inside my throat and the general practitioner had problem reaching for it.  In the end, I had to do it myself with his tools.  That experience was pretty traumatizing and I had phobia ever since.

Thus whenever I have such fish (which is rare), my hubby will be sweet enough to offer me the meater part of the fish.   Among the small fishes, I love Fried Selar with sambal.  I can never say no to it.  Then again, it is very wasteful as I only eat the tail and the back.  Luckily for me, my son and hubby are really good at eating fish.  They really know how to "clean" it up.

Saw many people buying Selar in the wet market and I too join in the crowd as I already know how I wanted to cook it.

Do you like selar to be cooked this way?

What you need:

Selar, gutted and cleaned
salt
Sambal belachan

Lime

Method:

After cleaning the fish, drain.

Rub salt on the fish.

Slit 2 slits on the body 

Fill the fish tummy with sambal belachan and add some in between the slits.

In a hot pan, add a few tablespoon of oil.

Add in fish and on medium heat, fried the fish until it is golden brown.

Turn over and do the same.

Serve with some lime.


Note: In order for the fish not to stick to the pan, you need to heat it up very well.  When smoke appear with oil added, the pan is ready to fry the fish.




Cheers

Salmon Patties

I guess Salmon season is on and it is on sales everywhere.   My kids love fish especially my son but for me, I don't really love cooking fish unless it is steam.  Even though I have a heavy duty cooking hood, I still dislike the odour it leaves behind.

I need to diffuse essential oil every time I am done.

Then I realized that we had never had Salmon Patties before and bingo.  A quick easy meal for just the 3 of us.

What you need:

1 3/4 cup salmon flakes
1/2 med sized onion, diced finely

1/4 cup flour

1/4 cup cornmeal

1 egg

Salt and pepper for seasoning

Method:

Cook salmon and flake it with a fork.

Mix all ingredients together and blend well.

Add a little oil on a heated pan.

Form into patties and fry until golden brown.

Turn the other side and do same.

Taupok Goreng 扇子豆卜

I lost one of my mooncake recipe book and that prompted me to look into my "little library" space.   Decided to clear out all my cooking magazines as they take up too much space.

So from now now, I will be attempting recipes inspired from the stash.

Saw this cute little dish Taupok Goreng 扇子豆卜 that I wanted to serve to my family.

What you need:

10 mini taupok, cut an opening

Fillings:

100g cooked prawns, cubed
15g carrot, chopped and blanched
20g minced cooked pork
10g soaked black fungus, chopped finely
a small stalk of celery, cut finely
1 stalk of coriander

1 clove minced garlic

Seasoning

¼ tsp salt

½ tsp sesame oil

½ tsp light soya sauce

pepper

½ tsp corn starch

Batter

1½ tbsp rice flour

1 tbsp tapioca flour

2 tbsp plain flour

½ tsp baking powder

60ml water

½ tsp salt

½ tsp minced garlic

a dash of pepper

Method:

Heat wok with a little oil and sautee minced garlic until fragrant.

Add prawn, carrot, minced pork, celery, black fungus and give it a good stir.

Add in seasonings and stir until combined.  Remove.

Stuff mixture into taupok.

Dip taupok into batter.

Deep fry taupok until golden brown.  Remove and drain.

Serve with sweet chilli sauce


Did you have a good Monday?